how to make quick Tuna, bean & roasted tomato salad with pesto dressing

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna, bean & roasted tomato salad with pesto dressing. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna, bean & roasted tomato salad with pesto dressing is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna, bean & roasted tomato salad with pesto dressing is something that I’ve loved my entire life.

Table of Contents


  • 8 baby egg tomatoes, halved
  • 2 teaspoons olive oil
  • Salt & freshly ground black pepper
  • 200g baby green beans, topped
  • 4 small (about 150g each, 2cm thick) tuna steaks
  • 1 x 400g can cannellini beans, rinsed, drained
  • 1 red onion, halved, thinly sliced
  • 1 x 80g pkt baby rocket leaves


  • Step 1
    Preheat oven to 180C. Place the tomatoes, cut-side up, on a baking tray. Drizzle with half the oil and season with salt and pepper. Bake in preheated oven for 20 minutes or until tender. Remove from oven.
  • Step 2
    Meanwhile, to make the pesto dressing, heat a small frying pan over medium heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted. Remove from heat. Place the pine nuts, basil, oil, parmesan, lemon juice and garlic in the bowl of a food processor and process until finely chopped. Taste and season with salt and pepper.
  • Step 3
    Cook the green beans in a medium saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
  • Step 4
    Season tuna with salt and pepper. Heat the remaining oil in a large frying pan over high heat. Add the tuna and cook for 2 minutes each side for medium or until cooked to your liking. Remove from heat. Thinly slice.
  • Step 5
    Place green beans, cannellini beans, onion and rocket in a bowl. Add half the pesto and gently toss to combine. Divide the salad among serving plates. Top with tomatoes, tuna and a dollop of the remaining pesto. Serve immediately.

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